Korean Inspired-Tofu Bulgogi
This simple, but hearty tofu stir-fry is the perfect home comfort food for a rainy day. The umami flavor and subtle sweetness of this dish is comparable to flavors of delicious Korean bulgogi (beef).
- 1 cup Brown rice
- 2 cups Water
- 1 block Firm tofu (can also use extra firm tofu )
- 1 cup Beech mushroom (use whatever mushroom you have )
- 1 Zucchini
- 1 Small onion
- 2 tbsp Dark soy sauce (Dark soy sauce is slightly sweeter than light soy sauce and gives this dish a deep brown color.. If you prefer a less sweet flavor, use light soy sauce. )
- 1 tbsp Sesame oil (you can put more or less depending on your taste)
- 4 cloves Garlic
- 2 tbsp Vegetable oil
- 2 Green onions
- Take the tofu out of the package and rinse it under cold water. Then, place the tofu on a clean towel and folding the towel over it. Place something heavy on it like your cutting board for 5 minutes to release the extra water.
- While the tofu is draining, wash your rice. Cook the rice in a small pot or a rice cooker with 2 cups of water (1:2 rice to water ratio).
- After all the water has drained from the tofu, cut the tofu into small cubes and place it in a medium bowl.
- Slice your onion into long, thin strips. Cut. Zucchini in half and then, dice it into 1/4 inch pieces. Wash and drain the beech mushrooms.
- Heat a large pan over medium-high heat and add 1 tbsp of oil. When the oil is hot add the cubed tofu. Cook the tofu for 8 minutes or until golden brown tossing it every 2 minutes. Put the cooked tofu onto a plate.
- In the same pan, heat another tbsp of oil over medium high heat. When the oil is hot, add the onions and cook for 3-4 minutes. wWhen the onions start to brown. Add the minced garlic next and cook for 1-2 minutes.
- Add the beech mushrooms and zucchini to the pan. Cook for 7 minutes. Then, add the tofu back into the pan along with 2 tbsp of soy sauce and 1 tbsp of sesame oil. Toss everything together and take off the heat. Serve with brown rice or your grain alternative.
Tofu is a bean curd made in a process that is very similar to making cheese. Essentially made by coagulating soy milk, tofu is high in protein, iron, and calcium. It is also a complete source of essential amino acids. For vegans, this is amazing because most plant-based proteins do not provide all 9 essential amino acids. As someone who eats mostly plant based food, tofu is a staple ingredient in my kitchen because it can be marinated, stir-fried, or baked in a variety of dishes. It is also a key replacement for meat in many vegetarian recipes. Because tofu is neutral in flavor, you can use the same marinade or sauces for tofu as for your meats. In this recipe, I used tofu to replace beef. While tofu does not taste like beef, it is still absolutely delicious because it takes on the flavor of the sauce so well.